Watercress and Farro Salad
1 1/2 cups pearlized farro
1/4 cup finely chopped spring onion
1 cup thinly sliced carrots
1 bunch watercress, washed, spun dry and chopped
1 cup crumbled ricotta salata or feta
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
Grated zest of 1 lemon
1 garlic clove, minced
Salt and pepper
1. Put the farro into boiling salted water, and cook 20 minutes, or until tender. Drain thoroughly, and cool.
2. When the farro is cool, add the onion, carrots, watercress, ricotta salata, oil, lemon juice, zest, and garlic.
3. Toss to coat the farro and vegetables. Season with salt and pepper and serve at room temperature.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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